Tofu stuffed squid

Over the past month I’ve seen a couple bloggers writing about stuffed squid and it got me curious. Kyoto Foodie posted about ika meshi that they picked up at Takashimaya. Then last night, Jonny at We Are Never Full posted a delightful looking Morcilla Stuffed Squid.

On the way home from work tonight, I stopped by the Japanese grocery and they had some giant squid that was so fresh I could have sworn it winked at me. Taking that as a sign I picked 1 up (yes, just 1, this thing was almost 2 feet long with tentacles). I decided to stuff it with pressed tofu and and some veggies to go along with the cherry blossom rice I’d picked up a mix for.

Having never been a big fan of squid (other than battered and deep fried), I wasn’t sure how I’d feel about it, but it was good, not mind blowing, but good. The stuffing was crumbly, savoury and moist with the surrounding squid firm but not chewy, all happily glazed in caramelized teriyaki sauce.

For a veggie alternative I think the tofu mixture would be fantastic stuffed into “age” (deep fried tofu pockets, the things used to make inari sushi) then simmered in some dashi.

Prep the squid. First remove the head by pulling on it. This should take much of the viscera out with it. Squeeze out any remaining viscera like you would a tube of toothpaste, or just reach in and scrape it out. Reach inside and you should feel something hard, running the length of the body. Pinch it with your fingers and get it out (I’m not sure what it is, but it looks like a clear piece of hard plastic). If you want to eat the tentacles, use a knife to cut the head off near where the tentacles start (be careful, if you cut too close to the eyes, you’ll squirt black ink all over the place). The process for smaller squid is identical, but you just have to do repeat it. I peeled my squid, but it’s not necessary. Thoroughly dry your squid and throw it in the fridge until you’re ready to use it.

For the filling just saute the daikon, carrots and bamboo in the oil until the daikon is tender. Crumble in the squeezed tofu then add the dashi, mirin, soy sauce, sugar and salt. When the liquid has evaporated, add the nira and take off the stove to cool.

To make the glaze, just whisk all the ingredients in a small microwave safe container and nuke until it boils.

When the tofu mixture is room temperature, get the squid out of the fridge and stuff, packing the filling in until it’s almost entirely full. Use a toothpick or skewer to seal it (kinda like you would use a safety pin). Brush some glaze on top and put it under a broiler on high until it’s nice and brown (a few minutes). Flip it over, glaze again and brown the second side. For the tentacles, just dip them in the glaze and throw it under the broiler with the squid and remove them when you flip the squid.

Your squid are very different from the ones I grew up eating. We stuffed them with the diced tentacles, shrimp, onion and bread crumbs. Then we simmered them in a spicy tomato sauce. I really like your Asian take on them!

Your squid are very different from the ones I grew up eating. We stuffed them with the diced tentacles, shrimp, onion and bread crumbs. Then we simmered them in a spicy tomato sauce. I really like your Asian take on them!

http://www.weareneverfull.com/ We Are Never Full

I think this looks really delicious. And Coco is right – stuffed squid does make such an awesome-looking presentation. It’s great to think about vegetarian options since ours is pretty damn far from it! And I wonder if the same ‘rule’ applies to squid – the bigger they are the less flavor they have? But squid are kind of mildly flavored anyways.

http://www.weareneverfull.com We Are Never Full

I think this looks really delicious. And Coco is right – stuffed squid does make such an awesome-looking presentation. It’s great to think about vegetarian options since ours is pretty damn far from it! And I wonder if the same ‘rule’ applies to squid – the bigger they are the less flavor they have? But squid are kind of mildly flavored anyways.

http://voodoolily.blogspot.com/ Heather

I think stuffed squid looks kind of creepy (then again, I think romanesco is strange and scary, and it’s just a cauliflower), yet I always want to eat our little cephalapodic friends. I would love this (and the morcilla-stuffed variety by Jonny and Amy).

http://voodoolily.blogspot.com Heather

I think stuffed squid looks kind of creepy (then again, I think romanesco is strange and scary, and it’s just a cauliflower), yet I always want to eat our little cephalapodic friends. I would love this (and the morcilla-stuffed variety by Jonny and Amy).

http://www.hungryandfrozen.blogspot.com/ Laura @ Hungry and Frozen

I LOVE inari! I’ve never actually cooked squid before – the pre-chopped stuff is way expensive and the whole ones scare the heck out of me (the eyes!) Looks delicious though

http://www.hungryandfrozen.blogspot.com Laura @ Hungry and Frozen

I LOVE inari! I’ve never actually cooked squid before – the pre-chopped stuff is way expensive and the whole ones scare the heck out of me (the eyes!) Looks delicious though

We Are Never Full, I actually think that flavor rule doesn’t really apply to squid, nor does the toughness rule (smaller is more tender, bigger is tougher). If anything I felt like this bigger squid was more tender than the smaller variety.

Heather, hahahah yea at least I didn’t re-attache the head;-P

Laura, yea I’m not entirely comfortable dealing with whole fish/birds/squid etc, but it’s usually a lot more fresh and if you can get over the initial grossness, it’s worth it:-)

Peko Peko, Well I guess if you’re not a daikon fan this might not work for you, but I was trying to go for an “Ika to Daikon no Nimono”. I like your idea of adding kabocha and gobo though, I was originally going to add gobo, but as I was chopping I realized it all had to fit in 1 squid!

marc

Thanks Courtney and Noble Pig!

Susan, I like the sound of your stuffing.

We Are Never Full, I actually think that flavor rule doesn’t really apply to squid, nor does the toughness rule (smaller is more tender, bigger is tougher). If anything I felt like this bigger squid was more tender than the smaller variety.

Heather, hahahah yea at least I didn’t re-attache the head;-P

Laura, yea I’m not entirely comfortable dealing with whole fish/birds/squid etc, but it’s usually a lot more fresh and if you can get over the initial grossness, it’s worth it:-)

Peko Peko, Well I guess if you’re not a daikon fan this might not work for you, but I was trying to go for an “Ika to Daikon no Nimono”. I like your idea of adding kabocha and gobo though, I was originally going to add gobo, but as I was chopping I realized it all had to fit in 1 squid!

http://laporterouge.blogspot.com/ nadia

My mother makes the greatest grilled stuffed squid. I love how you used Tofu for your stuffing, most people just think it is a vegetarian thing- but look how wonderfully you have showed that it can be used as non-vegetarian recipe! Loveit!

http://laporterouge.blogspot.com/ nadia

My mother makes the greatest grilled stuffed squid. I love how you used Tofu for your stuffing, most people just think it is a vegetarian thing- but look how wonderfully you have showed that it can be used as non-vegetarian recipe! Loveit!

http://atherosclerosis.blogspot.com/ mina

oh my GOD this photo is making me so hungry. i haven’t had squid for months. ;_;

http://atherosclerosis.blogspot.com/ mina

oh my GOD this photo is making me so hungry. i haven’t had squid for months. ;_;

ashly

ewwwww squid is good but stuffed squid is nasty

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